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Use sharp paring knife to cut 1/2-inch-thick slice off both the top and bottom ends of each piece of fruit. Cut peel and white pith away from fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.
This flavorful citrus salsa also goes well with cooked fish and shellfish.
A perfect complement to the cooked pork chops, this flavorful salsa is rich in vitamin C, thanks to the citrus fruit.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.